Cordero con Chilindron (Lamb with Tomatoes & Peppers)
Recipe: #19337
May 27, 2015
Categories: Lamb/Mutton, Tomato, Peppers, Spanish, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, more
"Adapted from The Food of Spain and Portugal. Chicken, pork or rabbit can also be cooked this way."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (467.8 g)
- Calories 873.7
- Total Fat - 70 g
- Saturated Fat - 27.6 g
- Cholesterol - 177.5 mg
- Sodium - 892.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.8 g
- Sugars - 5.8 g
- Protein - 49.9 g
- Calcium - 47.1 mg
- Iron - 4.6 mg
- Vitamin C - 121.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Pat lamb dry and season with salt and pepper.
Step 2
Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes.
Step 3
Remove and set aside.
Step 4
Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes.
Step 5
Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices.
Step 6
Cover and simmer over low heat until lamb is tender, about 1 1/2 hours.
Tips
No special items needed.
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